Korean Fried Chicken Recipe

The next time you crave for sticky, tasty fried chicken, you don’t need to head out to a fast-food joint. Try this Korean fried chicken recipe: you can easily make this popular favorite right in your own kitchen.

We rounded up our best recipes of all the crunchy, juicy, deep-fried goodness of fried chicken!

Prep Time

15 mins

Cooking Time

30 mins

Ready In

45 mins

Yield

6

Cuisine

Asian

Cooking Method

Fry

Korean Fried Chicken Ingredients

4 teaspoons flaky sea salt, divided

2/3 cup cornstarch, plus ¼ cup

1 teaspoon baking powder, divided

1 kilo chicken wings

vegetable oil, to deep-fry

2/3 cup all-purpose flour

2/3 cup ice-cold water

2/3 cup vodka, or rum, or any strong alcohol

4 tablespoons gochujang

2 tablespoons soy sauce

1 teaspoon lemon juice

1 tablespoon rice wine vinegar

3 tablespoons dark brown sugar, (packed)

1 tablespoon minced garlic

1 teaspoon grated ginger

1 tablespoon sesame oil

How to Cook Korean Fried Chicken

Combine 2 teaspoons salt, ¼ cup cornstarch, and ½ teaspoon baking powder in a large bowl; mix well. Add chicken and toss to coat well. Shake off excess breading and transfer chicken to a wire rack set on top of a baking pan. Refrigerate, uncovered, for at least 30 minutes or overnight. (This will help make the batter adhere to the chicken.)

Heat oil in a deep, heavy-bottomed pan until temperature registers 350°F on a deep-fry thermometer.

Combine the rest of the cornstarch and baking powder, flour, and the rest of the salt in a large bowl; mix well. Add water and vodka; whisk until smooth. (Consistency should be like a thin pancake batter. Add up to 2 tablespoons water if batter is too thick.)

Dip chicken in batter and fry in batches until cooked through, about 8 minutes. Drain on paper towels.